The Most Unique Rhubarb Custard Pie Recipe

Sharing is caring!

An Unusual Double Crust Fruit Custard Pie

This very simple, very old rhubarb custard pie recipe is the kind of no-nonsense recipe that's stood the test of time, so you know it's a good one!

There is nothing to get in the way of the wonderful taste of rhubarb, and nothing more is needed. It's simply delicious all on its own.

If you love rhubarb as much as I do, here are some of our favorite ways to enjoy it: One-Bowl Rustic Rhubarb Bread, Easy Rhubarb Dump Cake, Delicious Rhubarb Swirl.

Rhubarb season is close at hand. This morning, I peeked into the patch where it grows and was excited to see the stalks almost tall enough to cut emerging from the soil. Rhubarb is one of the first things to wake up when winter begins to let go of its icy grip on the land.

Rhubarb can range in color from green to pink to red. The color is no indication of ripeness or sweetness, like it is with other fruits. Our rhubarb is a green-stem variety, not as red as others. It's every bit as tasty, though!

The stalks are the only edible part of the plant; in fact, the leaves are extremely poisonous due to high levels of oxalic acid. Never eat them.

I Was Intrigued With Rhubarb Custard Pie From The Get Go

I was intrigued by the recipe from the moment I saw it. Fruit pies, for example, peach, apple, or cherry, often have a double crust. But custard pies, like pumpkin or pecan pie, usually have a single crust.

Here is a custard pie recipe with a double crust, and it's the first time I have ever seen one like it.

This rhubarb custard pie bakes at 400 degrees the whole time. The temperature produces a fully cooked custard that cuts neatly and has a crisp top and bottom crust. Often, a custard pie bakes at a high temperature for a few minutes to crisp the crust, and then the oven is turned down to 350 degrees to finish baking the custard.

I was surprised there was no milk in the custard, only a small amount of water. The biggest surprise was how absolutely delicious it was. I have never had a better rhubarb pie!

The Rhubarb Custard Pie Recipe Has Simple Ingredients

Begin by chopping the rhubarb into small dice, then measure 2 cups. Pour three tablespoons of very hot water over the rhubarb and let it sit for five minutes. Drain it, but SAVE the water in a mixing bowl.

Add the sugar, eggs, and flour to the rhubarb water and whisk until there are no remaining lumps. Fold in the rhubarb and pour the mixture into the unbaked crust. DO NOT prick the lower crust.

Place the second crust on top of the fruit. Trim and flute the edges of the crust. Dip your finger in water and run it along the edges of the bottom crust before putting the top crust in place. When you do this, it helps the two crusts stick together when you flute them.

Use a small, sharp knife to cut slits or a design in the crust. It allows the steam from inside the pie to escape when you do. Brush the crust with a beaten egg white with about a teaspoon of water added. This step gives the top crust a lovely golden brown, shiny appearance.

Sprinkle with sugar. I used coarse sanding sugar to give it extra sparkle and crunch. Bake for 40 minutes at 400 degrees, then allow the rhubarb custard pie to cool completely before serving. The pie should be kept refrigerated.

When we enjoyed this lovely pie with our visiting friends, I warmed each piece in the microwave for about 30 seconds, then added a scoop of vanilla ice cream to each plate. Absolutely yummy!

We love pie! I've often said, you can have your cake and eat it too, but please, just give me some pie! Here are a couple of my husband's favorite pies and a couple of unique ones for fun!

Old-fashioned Coconut Cream Pie - A classic coconut pie with homemade coconut cream filling and a lofty meringue topping.

Lemon Meringue Pie - An old-fashioned, classic from-scratch lemon meringue pie topped with a cloud of meringue that melts in your mouth the minute it hits your tongue!

Malted Milk Ball Pie - A tasty ice cream pie that's a cross between a favorite movie theatre candy and a trip to the malt shop! easy to make ahead and stash in the freezer!

Root Beer Float Pie - A quick and easy frozen pie that tastes exactly like a root beer float, but you can eat it with a fork! Make it ahead and have one stashed in the freezer, ready to go!

PRINTABLE RECIPE CARD

Continue to Content

Yield: 8 pieces

Rhubarb Custard Pie

Print

This is a recipe for a lovely old-fashioned double-crust rhubarb custard pie.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 pie crusts for a nine-inch pie
• 2 cups of diced rhubarb
• 3 Tbsp hot water
• 1 1/2 cups granulated sugar
• 3 Tbsp all-purpose flour
• 2 eggs
• 1 egg white beaten with 1 tsp water
• 2 Tbsp sugar for sprinkling on the crust

Instructions

1. Purchase or make two pie crusts to fit a 9" pie.
2. Pour hot water over the rhubarb and let it stand for five minutes.
3. Drain rhubarb water into a mixing bowl.
4. Add eggs, sugar, and flour to the rhubarb water and whisk until all lumps are gone.
5. Fold rhubarb into the egg and sugar mixture.
6. Press one pie crust into the bottom of a nine-inch pie pan. Dip fingers in water and moisten the edges of the crust.
7. Pour the rhubarb mixture into the bottom crust.
8. Place the second crust on top of the pie.
9. Trim the crust to fit, press the edges of the crust together, and flute.
10. Use a small sharp knife to cut slits or a design in the top crust to allow the steam to escape.
11. Brush the top crust with beaten egg white and sprinkle with sugar.
12. Bake for 40 minutes at 400 degrees.
13. Cool the pie completely before serving and keep any leftovers refrigerated,.

Rhubarb Custard Pie FAQs

How should I serve rhubarb custard pie?
Let it cool until it’s set so you get those pretty, clean slices, then serve it slightly chilled or at room temperature. A soft cloud of whipped cream on top is never wrong, and if you’re feeling a little indulgent, a scoop of vanilla ice cream melting into that tangy-sweet filling while it's still a bit warm is a special treat!

What goes well with rhubarb custard pie?
This pie shines after a simple meal—think baked ham, roast chicken, or a good Sunday dinner. The bright, tart rhubarb is just the thing after something savory and comforting. It also fits right in at brunch alongside coffee and fruit, where it can quietly steal the show.

Do I need to refrigerate rhubarb custard pie?
Yes, this is a custard pie, so once it’s cooled, tuck it into the refrigerator. It keeps beautifully for a couple of days, and just between you and me, a cold slice the next morning with a cup of coffee feels like a little reward for yesterday’s baking.

If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It sure helps others find my recipes- because you are exactly the kind of cooks I write for!

Love GB (Betty Streff)

Real food. Real kitchen. Real easy

Sharing is caring!